Street food vendors told about safety standards

  • | Saturday | 24th August, 2019

Dr Amarjeet Singh, Professor, Department of Community Medicine and School of Public Health, delivered the inaugural address, while Vivek Trivedi, SDO, MC, handled the matter related to bylaws of street vendors. Other training sessions were conducted by experts from various fields to encourage and ensure that operation of street vendors conforms to the bylaws of the MC, Food Safety and Standard Regulation, Street Vendors Act and Swachh Bharat Mission. Raveena Kumari, intern, Dietary Department, PGI, enlightened the vendors about food safety standards and how to inculcate good hygiene practices. Dr Ishverpreet demonstrated the uses and application of hygiene kit to street food vendors. She also enlightened the importance of personal hygiene among street food vendors.

Chandigarh, August 23 As many as 23 registered street vendors attended the 11th capacity building and training workshop that was jointly organised by the Department of Community Medicine and School of Public Health, PGI, and the Chandigarh Municipal Corporation here yesterday. The vendors received free hygiene kit, which included aprons, gloves, head covers and easy-to-understand material. Dr Amarjeet Singh, Professor, Department of Community Medicine and School of Public Health, delivered the inaugural address, while Vivek Trivedi, SDO, MC, handled the matter related to bylaws of street vendors. Other training sessions were conducted by experts from various fields to encourage and ensure that operation of street vendors conforms to the bylaws of the MC, Food Safety and Standard Regulation, Street Vendors Act and Swachh Bharat Mission. Raveena Kumari, intern, Dietary Department, PGI, enlightened the vendors about food safety standards and how to inculcate good hygiene practices. Dr Ishverpreet demonstrated the uses and application of hygiene kit to street food vendors. She also enlightened the importance of personal hygiene among street food vendors. Dr Pushkar explained the vendors about critical points from where food could get contaminated.

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